Chilli Ginger Salmon With Green Vegetable
Stir-Fry

Full of flavour yet light and healthy chilli ginger salmon with green vegetable stir-fry.

This recipe is a combination of some of my favourite types of food - salmon, chillies, ginger and dark green vegetables. I eat salmon at least twice a week, and I try to incorporate dark green vegetables into one meal per day.

I've had these two ingredients staring me in the face every time I've opened my fridge - my own pickled ginger and "Gochujang", a very spicy Korean chilli paste. Both last for a long time in the fridge and both are great to add to a marinade.

You can swap pickled ginger for grated, fresh ginger and use any type of hot chilli paste for the marinade.

Pickled ginger has a sweet and sour taste. If you are using fresh ginger instead, add 1 teaspoon of honey to the marinade as well.

I am using broccolini/tenderstem broccoli, some salty samphire and curly kale for my stir-fry but you can use other green vegetables - like shredded Brussel sprouts, sliced cavolo nero (another type of kale) and shredded cabbage.

There's no need to add salt to the stir-fry if you are adding samphire (which is quite salty) - but if not just add some sea salt.

I often use avocado oil for high-heat cooking - like stir-frying - but you can also use coconut oil for this stir-fry.

Recipe For Chilli Ginger Salmon With Green Vegetable Stir-Fry

“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka

Get delicious and nutritious tips and tidbits in my monthly Newsletter. You will get time-saving cooking tips, ideas for how to make your diet more nutritious and flavourful recipes.

Subscribe today and you will get an instant download to my Ebook “A Tasty Way to Salsa, Dips & Sauces”.

Click on Tasty & Healthy Nuggets to subscribe..

For 4 people

Marinade:

2 tablespoon coconut oil - melted

1 tablespoon pickled ginger - finely chopped - or use grated fresh ginger and add 1 teaspoon honey as well

1 heaped teaspoon hot chilli paste

2 garlic cloves - crushed/minced

1/2 teaspoon sea salt

4 salmon fillets

For the green vegetable stir-fry:

1 tablespoon of either coconut or avocado oil

200g broccolini (tenderstem broccoli) - thinly sliced

2 handfuls samphire - chopped

2 large handfuls kale - chopped

1 teaspoon ground ginger

Black pepper

1. Preheat the oven to 220C/ Fan 200C/425F. In a bowl, mix together the ingredients for the marinade. Cover a baking tray with baking/parchment paper and place the salmon fillets on top. Divide the marinade between the salmon filets and place the tray in the oven for about 10 -11 minutes, until the salmon is cooked.

2. When the salmon has been in the oven for five minutes, add the oil to a wok or large frying pan over a medium-high heat. Once the oil is hot, add all the vegetables and season with the ground ginger and some black pepper. Keep stirring for about 4-5 minutes. I like my vegetables to still be crunchy.

3. Divide the vegetables between four plates and top each with a salmon fillet.

New Comments! Have your say about what you just read! Leave me a comment in the box below.